Makin' Bacon Journal

Discussion in 'Geek Food' started by username_taken, Jun 7, 2008.

  1. username_taken

    username_taken Member

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    Day1

    Bought the pork, didn't have the chance to get some proper pork belly but the local woolies had a rack roast which i chopped the ribs off, looks like the eye of bacon that you buy. I also got some pork rashers.

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    I made up my cure mix, which is made up of 3 parts salt, 2 parts sugar, 1 part pepper. ( I used about 60g per KG of meat which is way less than last time so hopefully won't be as salty in the end )

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    The meat is then rubbed with the cure mix

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    Finally I placed the pork into ziplock bags and distributed the rest of the cure through the bags. I finished by putting a stick of rosemary in each bag.

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    Day Two

    Coming along nicely, the salt has started to draw the moisture out of the pork making a lovely brine. The trick here is to turn the meat once a day so that each side has plenty of time soaking in the brine to cure it all through.

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    Day 4

    Nothing much has changed, still turning it over every 24 hours. There's no visible changes to the meat other than touch more brine. Probably no need to take any more photos until friday.

    Day 6

    Usually I cure for at least an extra day, but due to time constraints this weekend I have to do the smoking on Saturday. I took the pork out of the ziplock bags and rinsed off most of the cure. To ensure that it's not too salty in the end I have put it in a bowl full of cold water to soak overnight. This should draw out any extra salt.

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    Day 7

    Pork has soaked overnight and is ready for a test fry to make sure it's not too salty. Right now it's about the equivalent of supermarket bacon which is rarely smoked. You'll notice the difference of not using sodium nitrite when it's fried as it doesn't stay pink. The smoking will help solidify the pink colour though. I was happy with the flavour so I left it uncovered in the fridge overnight. This helps develop a tacky skin which the smoke sticks to.

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    Day 8

    Preparing the smoker :-

    Bring pork up to room temp:

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    Light a fire of Natural Charcoal and a few HeatBeads

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    Soak the wood chips ( I'm using Apple ) in water

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    Last edited: Jun 14, 2008
  2. Goth

    Goth Grumpy Member

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    Too much suspense, I want the bacon already :(
     
  3. daztay

    daztay Member

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    Looks good
    How long does it take?
     
  4. OP
    OP
    username_taken

    username_taken Member

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    Usually I cure for at least a week, I'll smoke it next saturday.
     
  5. Bambi_1319

    Bambi_1319 Member

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    I though bacon was smoked?
     
  6. MR CHILLED

    MR CHILLED D'oh!

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    Only if it says smoked on the packet :leet:

    Bacon, probably my favourite food, had bacon sandos this morning : )
     
  7. Deftone2k

    Deftone2k In the Darkroom

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    What is the process of you smoking infact? just on a rack over hot coals for a period of time?
     
  8. bl4ck32

    bl4ck32 Member

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  9. RoboBust

    RoboBust Member

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    Even if I wasn't inebriated right now, I'd be saying: Yes, OMG, yes. Cannot wait to see the finished product. Plz run some kind of competition in which the winner receives one of those tasty bacons.
     
  10. OP
    OP
    username_taken

    username_taken Member

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    Never fear the bacon will get smoked after the cure.
     
  11. s3kemo

    s3kemo Member

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    I made a trip to the supermarket especially to get supplies for a Sunday Bacon sanga.





    It was well worth the trip.
     
  12. OP
    OP
    username_taken

    username_taken Member

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    *bump*

    Day 2 added to first post.
     
  13. Andrew357

    Andrew357 Member

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    Quick question: where do you store the meat while it's curing?
     
  14. biomaster

    biomaster Member

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    Mmnnn I love bacon.

    Looks interesting.

    How much cheaper does it work out to be when you make it yourself, as opposed to just buying bacon?
     
  15. OP
    OP
    username_taken

    username_taken Member

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    In the fridge. Traditionally you use Pink Salt ( 6% sodium nitrite ) which kills bacteria and solidifies the pink colour, but I haven't been able to find a source for it yet. Without that it definately needs to cure in the fridge.
     
  16. OP
    OP
    username_taken

    username_taken Member

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    You'd need to make a giant batch of it to beat buying bacon, but it tastes a ton better than the crap you'll buy at the supermarket.
     
  17. bl4ck32

    bl4ck32 Member

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    Me knows what my project for the next few weeks will be :p

    Handy too, cos the parents own a meat shaver...
     
  18. OP
    OP
    username_taken

    username_taken Member

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    Day 4 added. Not much to report. I probably won't post again until friday which is when activity will move into full swing.
     
  19. Kindros

    Kindros Member

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    What kind of set up do you have to smoke meats with? Is it one of those all in one jobs from the US?
     
  20. scon

    scon Member

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    Hey username_taken, I just bought a book you'd probably be quite interested in. It's Charcuterie: The Craft of Smoking, Salting and Curing and a cursory look at the book looks like it is going to be the goods (it only arrived today and I haven't had a chance to try anything yet).
     

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